WLC Host Hospitality Taster Day

West London College welcomed more than 200 pupils from local secondary schools last week for its annual Hospitality Industry Taster Day, organised with The Chefs’ Forum, designed to introduce young people to careers in hospitality, catering and the culinary arts. Students from Years 8, 9 and 10 from schools across west London visited the college to experience live cookery demonstrations, food tastings and interactive activities led by professional chefs and hospitality students.

Organised in association with the Alaska Seafood Marketing Institute (ASMI), the event also highlighted the quality, versatility and sustainability of Wild Alaska seafood, including Alaskan salmon and pollock. A highlight of the day was a tasting session led by Chef Carniel Levy, who worked alongside hospitality students from West London College to prepare two seafood canapés – Alaska Pollock Croustade and Alaska Pink Salmon Skewer. For many visiting pupils, it was their first opportunity to taste these seafood species.

Chef Carniel Levy said: “It was fantastic to work alongside the students from West London College to create these canapés and showcase the incredible quality of Wild Alaska seafood. Alaska salmon and pollock are sustainable, full of flavour and perfect for introducing young people to great seafood.
Seeing the reaction from students tasting these ingredients for the first time was incredibly rewarding. Events like this are a brilliant way to inspire curiosity about food and cooking.”

The dishes were finished with Imperial Gold Caviar and Wild Salmon Caviar, sponsored by Beleaev Caviar Gourmet.

Ellie Taylor from Wild Alaska Seafood also spoke to students about the sustainability and provenance of the fish, sharing a short video about the fishing communities behind the industry. She said: “It was wonderful to see so many young people discovering the flavour and versatility of Wild Alaska seafood. Alaska salmon and pollock are among the most sustainably managed fisheries in the world. Introducing these products to students early helps build awareness of sustainable seafood choices.”

The event also featured live demonstrations and presentations from leading hospitality professionals, including Executive Chef Mattia Ricci from Sexy Fish Mayfair, demonstrating prawn gyoza dumplings; Santhosh Ravimony from The Tower Hotel, showcasing his burger menu; Clanny Rodrigues from Sexy Fish, presenting a creative fruit platter demonstration and award-winning bar manager Salvatore Maggio from One Aldwych, leading a mocktail demonstration. Students also enjoyed a live performance from young rapper Sabodi between demonstrations.

Denise Charles, Head of Curriculum for Hospitality, Catering and Service Industries at West London College, said: “It was a pleasure to host the sixth annual Chefs’ Forum Hospitality Industry Taster Day at West London College. The event continues to grow each year and we were delighted to welcome the highest number of feeder schools we have ever had. Our aim is to give young people a genuine insight into the hospitality industry while allowing them to experience professional cookery and high-quality ingredients first-hand.”

The event concluded with a doughnut decorating competition between schools, judged by visiting chefs. Ealing Alternative Provision won the competition and received a copy of The Chefs’ Knowledge. Students who joined chefs and mixologists on stage during demonstrations also received copies of the book.

Through demonstrations, tasting sessions and interactive activities, the Hospitality Industry Taster Day gave students a memorable introduction to the hospitality sector and the training opportunities available at West London College.

The college would like to thank First Choice Produce, Premier Foods and Lee Kum Kee for supporting the event with ingredients and supplies. Photography & film by Carlos Farinha @carlosclickuk